Spiced Rum (Ron con Especias)
Spiced Rum is used as a kind of syrop for our desserts and can be added to cakes and custards.
Servings: 1 liter
Source: Chef Giovanna Huyke

1 vanilla bean
3 cinnamon sticks
6 whole cloves
4 whole allspice
1 whole nutmeg, crushed
3 star anise
pinch aniseed
1 liter golden rum (use Bacardi or our beloved DonQ)

Make a slit along the vanilla bean. Scrape the pulp into a glass jar. Add the vanilla bean and the remaining ingredients and cover. Store the rum in a dry, cool place for at least 2 weeks. Strain and pour back into the rum bottle.